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Cheesy Hamburger Potato Soup

Cheesy hamburger potato soup combines browned ground beef and tender russet potatoes in a creamy broth finished with freshly shredded sharp cheddar. This stovetop soup simmers until the potatoes are fork-tender, then rests briefly for a rich, cheesy finish.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp butter
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 2 cups whole milk
  • 8 oz sharp cheddar cheese freshly shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef with the salt and pepper, breaking it up, for 6 to 8 minutes, until browned and it reaches 160°F.
  2. Drain off excess fat, leaving about 1 tablespoon in the pot.
  3. Add the butter and onion, and cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion is softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Sprinkle the flour over the beef and onion mixture and stir for 1 minute.
  6. Gradually whisk in the chicken broth until smooth.
  7. Stir in the potatoes and bring the soup to a boil over medium-high heat.
  8. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
  9. Stir in the milk and cook over medium-low heat for 3 to 5 minutes, until steaming; do not let the soup boil.
  10. Remove the pot from the heat and stir in the cheddar a handful at a time until melted.
  11. Let the soup rest for 5 minutes before serving.

Notes

For the smoothest melt, freshly shred the cheddar and stir it in a handful at a time off the heat. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a gluten-free version, swap in a gluten-free all-purpose flour blend.